(Todd Coleman)

TIP #1: Pack Recipes that Travel Well. Cold Fried Chicken, sandwiches that won't get soggy, sliced fruit, pre-dressed salads, and hard cheeses all make good choices. For a killer picnic sandwich, see our recipe for classic New Orleans sandwich the Muffuletta below.

TIP #2: Bring the Right Accessories. While classic flat-woven baskets may be the image that comes to mind when you think picnic, we've found that insulated carrybags make for much better transportation, (our favorite is by Reisenthel). They keep your food cool, keep pests out, and are easy to wipe clean in case of any spills. We also love to pack bamboo cutlery sets--they're light and re-useable, a much better option than the easily breakable plastic variety.

TIP # 3: Choose the Right Spot. While it all depends on your mood and your location, we're partial to flat surfaces with some shade—even if it just comes from an umbrella—where you can keep your picnic basket (and its precious cargo) from getting too warm in the sun.

TIP # 4: Dessert is Everything. We've found that brownies and bars hold up best through travel and warm weather. But with so many varieties to try, who could find fault with that? See our best brownie recipes below.

TIP # 5: Don't Forget the Drinks! Don't forget to pack a thermos (or two) of fruit or herbal infused lemonade, or your favorite adults-only punch. Sangria is a fun picnic option—you can tailor the drink to your personal preference, using different varieties of fruit and wine. The flavor improves the longer the wine steeps in the chopped fruit.

Recipe: The Muffuletta

This Classic New Orleans sandwich makes perfect picnic fare because it won't turn into a soggy mess--it's actually designed to taste better the longer it sits! The thick bread it's made on slowly soaks up the juices from the olive dressing, giving the whole sandwich better flavor. Some traditional recipes for the sandwich even call for it to be made 3 days ahead of time. This recipe is also perfect for feeding a crowd, because it's made on an entire loaf before being sliced into individual pieces.

Serves 4

Ingredients

1 cup coarsely chopped cauliflower florets
1/2 cups extra-virgin olive oil1/2 tsp. dried oregano1/2 tsp. dried thyme
1 small carrot, thinly sliced crosswise1 small rib celery, thinly sliced crosswise
3/4 cup chopped pitted oil-cured green olives1/4 cup chopped pitted oil-cured black olives
2 tbsp. chopped drained pimientos
Kosher salt and freshly ground black pepper, to taste1 tbsp. chopped flat-leaf parsley leaves1 8" hearty round loaf Italian bread, preferably with sesame seeds, cut in half6 oz. sliced mortadella6 oz. sliced provolone
6 oz. sliced soppressata

Instructions

Put the cauliflower, oil, oregano, thyme, carrots, celery, and 3 tbsp. water into a small pot. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, covered, until vegetables are just tender, 10–12 minutes. Transfer contents of pot to a small bowl, then stir in olives, pimientos, and salt and pepper. Let relish cool. Stir in parsley; set aside.Using your hands, hollow out insides of each bread half. Brush inside of top half with some of the oil from the relish. Fill bottom half with relish; press down. Layer mortadella, provolone, and soppressata over relish, being careful not to let cheese or meat hang over the sides of the bread. Cover with top half of the bread and tightly wrap sandwich with plastic wrap. Place sandwich on a sheet pan; weight down with a couple of heavy objects, such as a cast-iron skillet topped with a small pot. Refrigerate for 2–3 hours. When ready to serve, remove plastic wrap and cut sandwich into quarters.

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